€40.00
There's always time for cake and now there's the perfect plate to serve it on. The Moon Plate is a hand thrown stoneware dessert and snack plate, made right here in Studio Arhoj's Copenhagen studio.
Glazed in a myriad of color combinations and part of their Edo Series, the plates will fit right in with the other goodies in your Arhoj Collection.
Important:
€29.50
When life gives you lemons, rewrite the history of the aperitif.
Stefan Becker and Thorsten Konrad wanted to create a new, modern aperitif, far removed from the romance of Italian country inns - ODE. They macerated various kinds of bark, herbs, and fruits until the essences obtained perfectly captured the taste of the original ingredient. For their debut ODE Bright Lemon, Amalfi lemons, bergamot, cedar, peaches, thyme, artichoke, jasmine, and sea salt were used. Stefan and Thorsten also developed a Riesling that is perfectly matched to their aperitif. Add a little beet sugar and the ODE Natural Aperitif Bright Lemon was ready - a citrus-heavy, bittersweet summer in bottles. The bottle is topped with a sun-yellow wooden lemon to function as a stylish closure. Opening it also becomes a haptic experience.
ODE is the perfect base for a spritz cocktail with ice-cold Prosecco.
18,5 % Vol. | 0,5 L
View full product details€32.50
Bitter woody notes and highly aromatic hibiscus blossoms give Ruby Wood its strong character and striking color. Refreshing oranges, vanilla pods and beguiling red sandalwood round off the unique, fruity-deep composition of Ruby Wood. Completed with a complex Riesling, it works great as an aperitif. A great, local alternative to Campari! Produced in Berlin.
Vegan, unpasteurized, gluten and lactose free.
Contains sulphites.
18,5 % Vol. | 0,5 L
View full product details€27.50
Espina Roja is made by female producer Ariana Buendia and is an extraordinary example of what can be achieved when younger producers take on their family heritage. The brand name comes from the vibrant red thorns that the agave wilds to protect itself. Only 250 liters were bottled, making it a super limited edition batch.
Cultivated agave between 8 and 12 years of age Maguey, locally known as Alto (Agave Inaquidens) is harvested within 8 days. It is then cooked for a total of 10 days in a conical oven pit covered with volcanic stone and ground by hand with a wooden club. The fermentation is executed for 11 days in tepetate pits to which the pulque is added with natural spring water. It is then distilled in a Filipino Alembic made of fir wood.
Notes are mineral and woody with subtle lactic nuances.
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